Algonquin
Ingredients
- 45ml Roe & Co 106
- 20ml Belsazar Dry
- 25ml Pineapple Juice
- 1 Dash Creole Bitters
- No ice Maraschino Cherries
Equipment
- Shaker
- Jigger
- Coupe Glass
- Fine Strainer
- Strainer
Method
Add all ingredients to a shaker
Add Ice
Shake and fine strain into coupe glass
Feeling Fancy?
Switch your Creole Bitters for Peychaud’s Bitters and split your vermouth between 10ml Belsazar Dry & 10ml Belsazar White. Replace the pineapple juice with 15ml homemade Pineapple Syrup*.
*Combine 1 cored pineapple, 3 ½ cups of sugar and 2 cups of hot water in a blender. Blitz, allow to cool and strain.
Isadora Petinari, Brand Ambassador.jpg "Algonquin Cocktail Recipe")
